I don’t remember the last time that I made muffins “from a box.” And I’m afraid if I tried muffins from a box, I wouldn’t like them. They may be extra sweet…but I’m afraid they wouldn’t taste real. Or good even.

Since I gave up processed sugar and white flours this month, I’ve had to get creative with baking. I did get some wheat berries and sucanat[3] to help make some sweeter treats that didn’t have white flour or sugar involved. And I thought adding a crumb topping would be helpful since sucanat isn’t quite as sweet as sugar. The sweet crumb topping was a perfect addition to these muffins.

These were phenomenal.

I did not think the kids would like them because they were made with all whole wheat flour (I’ve generally made muffins with half white and half wheat flour). I thought the density and thickness of the muffins from being made with all whole wheat would be a turn off.

Well, let me tell you…there were none left to freeze!

Between afternoon snack and being requested again that night for dessert, these guys didn’t even have a chance to get into the freezer.

Directions

Preheat oven to 350. Grease 12 muffin tins or line with paper cups.

In a large stand mixer or mixing bowl, beat together the bananas, sucanat, egg, oil and applesauce. Beat in the whole wheat flour, baking powder, baking soda and salt. Gently fold in 1 cup of mashed strawberries.

In a small mixing bowl, add the whole wheat flour, cinnamon and sucanat. Cut in the butter with fork or pastry blender.

Pour the batter into the greased muffin tin and then divide the topping evenly.

Bake in the preheated oven for 18 to 22 minutes, or until toothpick comes out clean.